Our tips on roasting vegetables give you step-by-step instructions plus suggestions on how to flavor them cut them, and make a perfect side dish every time.
Once in a while, I just love eating roasted vegetables as a whole meal at lunchtime.
These roasted vegetables are easy to prepare, and even leftovers are perfect to use in scrambled eggs or in a baked quiche.
The best part about roasted vegetables is you can make any kind of vegetables they like and seasoning flavors you and your family like.
During the summer we just love all fresh farmers' market produce, we suggest never using mushy canned styled vegetables that are full of salt and frozen cook faster and shouldn't be on the same tray as fresh so they all cook uniformly.
Scroll down to our tips, suggestions, and 101 instructions in the printable recipe card below.
Welcome to Roasting Vegetables 101
- First, preheat the oven to 425 degrees
- Use fresh vegetables
- Don't crowd the vegetables place them on an oil sprayed parchment paper-lined deep baking sheet
- Use around 2 tablespoons of olive oil per pound tossing the vegetables into it before adding to the baking sheet
- Cut the vegetables to a uniform shape and use the same likeness of vegetables (root vs squash etc.)
- Season to taste before roasting with your favorite flavors see below for suggestions
- Check them after 25 minutes for tenderness
Some Ingredients You May Need
- Assorted sliced up cleaned vegetables
- Cooking spray oil
- granulated garlic
- Seasoning salt
- minced garlic
- Parmesan or Pecorino Romano cheese grated
- Italian flavored bread crumbs
- Dried Italian seasoning or fresh when available
- salt, pepper, and cayenne to taste
- Extra Virgin Olive oil
- Optional: cajun spice, Mexican spice, Greek spice, or whatever seasoning salt you prefer
The Simple Tips To Roasting Vegetables
- When picking vegetables to roast try and roast the ones that take similar times to cook IE: carrots, parsnips, beets, and potatoes take the longest to roast, around an hour
- Cut them all the same size
- Squash takes less time to roast so you would want to try a variety of them with fewer root vegetables on the baking sheet
- Cutting and slicing them all of the same thickness is key to getting them to roast uniformly
- Roast vegetables on a parchment-lined baking sheet and make sure they're not piled on top of each other
- Lastly, you can precook your root vegetables and par-cook them by boiling or the microwave for just a few minutes to cut their time down then add whatever takes less time to the sheet and eliminate the guesswork
Other Great Spices To Use
- Cinnamon and allspice are great additions in flavoring thinly sliced pumpkin, butternut squash, and sweet potato slices or another fall vegetable
- Another twist in flavor is soy sauce and hoisin sauce for an Asian flavor
- Then for a Mexican flair, try some chili powder and cumin delicious on all kinds of vegetables you roast!
- For Cajun, flavors add some cajun seasoning to the roasted vegetables
- Grated cheese for example sprinkle with Parmesan or Pecorino Romano, Asiago cheeses before baking
More of my favorite vegetables to roast
- Brussels sprouts or thinly sliced cabbage wedges
- Thickly sliced tomatoes with breadcrumbs and Parmesan cheese
- Asparagus
- Beets sliced thin
- Radishes
- Green beans
- Any kinds of thinly sliced potatoes (sweet or russet, purple and red are pretty on the plates also)
- Squash winter or summer styles
- Any kind of peppers
- Eggplant cubed
- Cauliflower
- Broccoli
- Whole Mushrooms
- Onions baby or small
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Healthy Easy Side Dish
Again remember to use the same or similar vegetables in density, cut them the same size, to make a combination of squash and root pre-cook the root a few minutes first so they cook uniformly.
Season to taste and bake on high heat!
Roasting Vegetable 101
Yield: 8
Prep time: 15 MinCook time: 35 MinTotal time: 50 Min
Here are recipes to make the best-roasted vegetables step by step and perfect every time.
Ingredients
- Basic Recipe:
- 6 cups assorted vegetables see my list and refer to the recipe instructions
- 2 tablespoons olive oil per pound of vegetables using
- salt and fresh ground pepper, to taste
- For Basic Italian Coated:
- 2 teaspoons each dried oregano, dried basil, dried parsley
- 1 teaspoon granulated garlic powder
- See Options under Notes below for several other flavor options
Instructions
- Preheat the oven to 425 degrees.
- Prepare a baking sheet with oil sprayed parchment paper.
- Cut similar styles of root or squash vegetables refer to our notes for suggestions.
- Toss vegetables in olive oil.
- Sprinkle evenly with herbs and seasonings of choice,
- Roast in a hot oven of 425 degrees.
- Check them at 25 minutes with a fork or cake tester to see if it goes through easily.
- Every person like vegetables cooked differently, cook to the degree of softness you prefer,
- Around 10 minutes before they are completed cooking is when you should sprinkle with grated cheese if using cheese.
- Garnish with freshly chopped parsley and basil.
Notes
More of my favorite vegetables to roast
- Brussels sprouts or thinly sliced cabbage wedges
- Thickly sliced tomatoes with breadcrumbs and Parmesan cheese
- Asparagus
- Beets sliced thin
- Radishes
- Green beans
- Any kinds of thinly sliced potatoes (sweet or russet, purple and red are pretty on the plates also)
- Squash winter or summer styles
- Any kinds of peppers
- Eggplant cubed
- Cauliflower
- Broccoli
- Whole Mushrooms
- Onions baby or small
Other Great Spices To Use
- Cinnamon and allspice are great additions in flavoring thinly sliced pumpkin, butternut squash, and sweet potato slices or another fall vegetable
- Another twist in flavor is to toss in hoisin sauce and a little soy sauce for an Asian flavor
- Then for a Mexican flair, try some chili powder and cumin delicious on all kinds of vegetables you roast!
- For Cajun, flavors add some cajun seasoning to the roasted vegetables
- Grated cheese for example sprinkle with Parmesan or Pecorino Romano, Asiago cheeses before baking
- Try our DIY Seasoning salt
Nutrition Facts
Calories
91.07Fat (grams)
0.73Sat. Fat (grams)
0.13Carbs (grams)
19.16Fiber (grams)
5.65Net carbs
13.52Sugar (grams)
0.01Protein (grams)
4.73Sodium (milligrams)
66.23Cholesterol (grams)
0
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